Ernie's wild garlic and tomato dumpling casserole

Ingredients for 4 servings:

• ½ pack of dumpling dough, green or Thuringian
• 1 bunch of wild garlic
• 1 bell pepper(s)
• 300 g tomatoes
• 1 can of tomatoes (pizza)
• 100 g processed cheese, herbs, alternatively 50 ml cream
• 100 g cheese, grated
• salt and pepper
• Paprika powder
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the wild garlic thoroughly and chop it up. Chop the bell peppers and mix them with the dumpling mixture (it’s a bit sticky). It’s best to let the dumplings stand, covered, for a while so the wild garlic aroma can spread. Shape the wild garlic mixture into dumplings about the size of a ping-pong ball and place them in a greased baking dish. Wash and chop the tomatoes. Heat the pizza tomatoes with the cream cheese until melted. Then add the spices and tomatoes (if you like, you can also add chopped wild garlic), bring to a boil briefly, and pour the sauce over the wild garlic dumplings. Sprinkle everything with grated cheese and bake at 175°C fan-assisted oven for about 35 minutes. Serve with fresh lamb’s lettuce and yogurt dressing.